Venison leg roast, what is the best way ?

We have a farmed venison leg roast to add some adventure to our raost night. But we have a few questions ?

To what temperature do you cook venison ?
For example should we treat it as per a medium done, roast of beef.

What is a good marinade for venison that does not overpower the meats flavour ?

Ummm, must not be so many venison recipes out there. We fudged it and cooked it like a medium done, roast beef, cooked slowly. Gave it a rub with thyme, salt and lots of XV olive oil, put it in an oven bag and cooked it slowly (6hrs to get it up to temperature).

It turned out rather nice though we would probably cook it to a medium rare or rare next time. Served it with a Honey mustard sauce. It did not have strong game flavour.

Gave the guests the option of Tasmanian lamb roast or the venison and were plesased to see most adults and half the kids tried the venison.

"Bambi" will appear on the roast night again.

[Kimmie]

Here's a link for venison.

Click here

Hope that helps.

28200 links to Venison ! Wow, that will keep us busy for the rest of winter. That is a great search engine. We tried other search engines and did not come up with anything like that number of links, especially good ones.

Thanks !

[Kimmie]

You're so welcome Ribbony.

We are very thorough at Cheftalk!

[Papa]

Dear Ribbony:

Go here for my venison recipes: http://www.olivetree.cc/REChunterhaven.htm

I hope you like them.

[Dlee]

ribbony,

How about a nice all purpose recipe, for game.

Marinade.

O. oil
onion rough chopped
garlic rough chopped
carrot rough chopped
celery rough chopped
juniper berries crushed
blk. peppercorns crushed
thyme
bay leaves
rosemary
port or any sweet wine

combine all ings. any place game into the marinade 45 mins. to over night, depending on the product.

Roast the game to M.R.

Take the marinade (or make another) skim the oil bring to a boil and add demi glace to it, if that is avaible. If not thicken with a cornstarch slurry. Season to taste and that is your sauce.

Serve with seasonal veg, wild rice or potatoes.

D.Lee

Yum !

Does sound like a good all round recipe.

Thanks

[Dlee]

ribbony,

I have used this recipe on venision tenderloin and also a prosciutto wrapped dove stuffed with dried apricot. Very good.

I hope you enjoy it.

D.Lee